Raviolo Scapolese was born as a poor dish, made with spontaneous vegetables and goat or sheep cheese. Around 1850 this specialty begins to spread and has become a typical dish of Shrove Tuesday, becoming the symbol par excellence of the Carnival. In fact, in Scapoli, to prepare for Lent, large ravioli eats are organized, including the famous Raviolata.
It is precisely this dish that inspired Simona de Castro, elected ‘Best Chef Woman 2017’ and Molise star of the Campobasso cuisine, where she manages the Monticelli Sapere e Sapori restaurant. Simona’s dish brings us back to the carnival, to the desire for a party and a glutton.
“In the days of Carnival, says Simona, there were festoons, greedy foods and colorful sugared almonds and it is from here, as a tribute to the people who accompanied my childhood, that I drew inspiration for this dish, leaving the task of respecting every single element of tradition and colors to illuminate the soul “.
DRIPPING DI RAVIOLI SCAPOLESI
For the stuffing
100 grams of dry sausage, 50 grams of lean bacon or cheek; 50 g of mixed mince (veal, pork), 100 grams of boiled chard of the small-leaf type, 200g boiled potatoes; 100 grams of dry goat ricotta and mixed cheese (pecorino, parmesan), a grated fersca mozzarella, 1 whole eggs and a yolk.
For the egg pasta
400 of type 0 flour; 4 whole eggs; olive oil a drizzle; a pinch of salt. For the dripping: 100 g Montagano tomato sauce, 100 g fresh basil, extra virgin olive oil, 50 g Parmesan, 100g long-life cooking cream, 50g semi-seasoned mountain pecorino, salt, 1 garlic
PREPARATION
For the stuffing
Boil the potato and mash it well as for a puree. Cook the vegetables, let them cool and squeeze them well to get rid of all the water, then chop them. Reduce the fresh smoked cheese into very small cubes. Remove the skin from the sausage and crumble well. Shred the pancetta or guanciale and sauté it for a few minutes in a pan with the minced pork and veal. Grate the dry ricotta, parmesan and pecorino cheese, mix everything with the freshly beaten eggs and season with salt: the mixture must be consistent
For the execution of ravioli
The hand-kneaded and rolled-out dough must be thick enough. Cut two squares. Spread a spoonful of filling on one of the two and close the remaining part of the pastry, letting the air escape. trim the edges and join them with a fork.
For the dripping:
Cook the tomato puree with a mixture of vegetables and then blend everything Blanch the basil in boiling water, cool it and blend it with extra virgin olive oil, a little parmesan and a touch of garlic, leaving it quite liquid Prepare a fondue with cream and pecorino. Boil the ravioli in a large container for 10 minutes in boiling water.
Carnival is served!
